酱油生产中,在压力下,用蒸汽将大豆或脱脂大豆粉润湿并蒸煮,这道工艺极大地影响了大豆蛋白的消化率。大豆处理不当,当酱油被浸淋和被加热时,有时会出现混浊,这样就极大地降低了酱油的商业价值。我们知道,出现这种混浊是由于酱油中具有一种称为N蛋白的物质。最近日本Higeta Shoyu Co,Ltd研究所报道了酱油中N蛋白的提取方法及其特性。 Soy sauce production, under pressure, using steam to soya or defatted soy flour wet and cook, this process has greatly affected the digestibility of soy protein. Soybean improper handling, when the sauce is being dipped and heated, and sometimes turbidity occurs, thus greatly reducing the commercial value of soy sauce. We know that this opacity occurs because soy sauce has a substance called N protein. Recently, Japan Institute of Higeta Shoyu Co, Ltd reported the extraction of soy protein N protein and its characteristics.